1
box (4-serving size) cheesecake instant pudding and pie filling mix
1 1/2
cups milk
2
tablespoons almond flavored liqueur or 1 teaspoon almond extract
1
can (21 oz) raspberry pie filling
1 1/2
cups frozen cranberry raspberry juice concentrate, thawed
1
tablespoon powdered sugar
1/4
cup toasted sliced almonds
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Steps
1
Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
2
Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
3
In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
4
In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
5
Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.
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The pastries, filling and sauce can be made a day ahead of time and then assembled in minutes just before serving.
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